Get cheap of Global GF-33 8 1/4-Inch, 21-cm Heavyweight Chef's Knife with offer and special benefit and the best product and you can make big savings with the best chance electronics products. If you want to order for Global GF-33 8 1/4-Inch, 21-cm Heavyweight Chef's Knife look at our review to help you get the correct products you want. You can read detail information about this product below.
Product Description
This fully forged Global chef's knife is an avid cook's best friend. The strength and balance will keep your hand and arm from fatiguing while you're working on your meal preparations. 8¼" blade.
Product Details
- Amazon Sales Rank: #59359 in Kitchen & Housewares
- Size: 8.25 Inch
- Color: Silver
- Brand: Global
- Model: GF-33
- Dimensions: 1.10" h x 3.80" w x 18.50" l, .98 pounds
Features
- Precisely balanced 8-1/4-inch chef's knife
- Blade made of high-tech molybdenum/vanadium stainless steel
- Edge retains razor sharpness exceptionally well
- Stainless-steel handle molded for comfort, dimpled for safe grip
- Lifetime warranty against defects and breakage
Get the Discount Price of Global GF-33 8 1/4-Inch, 21-cm Heavyweight Chef's Knife We recommend you to buy this promotion from Amazon, the biggest and trusted online store in the world and you can have a very good discount for your product needs.
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Customer Reviews
Most helpful customer reviews
23 of 24 people found the following review helpful.
Worth every penny
By A Customer
I bought this knife almost three months ago, and have been nothing but impressed. I am a professional chef and have used this blade almost non-stop since its arrival. Despite daily use and infrequent passes on a global ceramic steel, it still remains near razor sharp. The feel, the balance, the way the blade will hold an edge, everything about this knife is amazing. It has quickly grown to be my favorite knife, surpassing even my ceramic knife which cost me three times as much and hasn't held up nearly as well. Only complaint I have is because of its heavy weight, delicate cutting such as basil julienne (which I do frequently) are exceptionally difficult without bruising the herbs. Its possible to do the job with the knife, but not really what it was designed for either in my opinion. Every knife has its purpose, this is the best general purpose knife ive ever used.
27 of 29 people found the following review helpful.
Incredibly Sharp and long-lasting edge but BEWARE on steel..
By A Customer
Cuts like a Samurai blade quality, and doesn't need to steel as frequent as the Henckels/ Wusthof knives. It has excellent weight for a medium sized hand. However, the handles get quite slippery when wet, so keep your hands clean and dry while using this knife for safety. Also, if you plan on saving money on getting a cheaper steel, DON'T, because this Global blade is much harder than the Henckels/Wusthof blades; a qood quality Diamond coated or ceramic steel is a must, or if you really like the steel design, get the Global steel which can cost quite a bit. Overall, this is a good quality knife with proper care and attention needed, just like a Samurai would do to get use to his sword.
19 of 20 people found the following review helpful.
steps ahead of the rest
By Scott Burton
If God's mighty Hands are big enough, He definitely uses the 8 1/4" heavyweight Global. If not He wields a mighty regular 8".
These knives appear at first like Pacific Palisades yuppie display pieces, purchased to never be used, highly crafted but without mind towards function. Nothing could be further from the truth, however; these knives mean business. Built with Japan's modern chefs in mind, they have the balance of a Katana, highest quality steel and a wicked edge. They're suitable in construction and balance for everything from sashimi to butchery.
This heavy knife (Global actually refers to the heavier knives as "forged", probably because their lighter knives have ground hollow handles) can deftly mince shallots or rip apart a chicken in the same breath. The balance is so perfect that it really feels like nothing at all in your hand.
Care and feeding are trickier than a Henckels or a carbon-steel knife; the molybenum/vandium alloy is extremely hard and hard to influence outside of a full grind. I'm using a ceramic finishing stone to hone the edge (which does slip around; a downside of the extremely acute angle of grind), and I expect that I'll have a professional grind it when needed, something I don't do with my Henckels knives.
I'm buying the lighter 8" knife as well, now that I've had my hands on it. I really think that between the two of them there's nothing you can't take down.
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